Kamado Sausage Rolls
Are you looking for a quick and easy recipe for homemade sausage rolls with that added Kamado awesomeness? Here is a quick and easy recipe that will please the entire family.
Beef mince is a staple in our house and I am sure it is very common in the majority of red meat-eating households. In our house, we tend to fall into a routine and make the same cycle of beef mince dishes. Tacos, spaghetti, lasagna, burgers and such. As nice as these are it is always nice to add something different to the menu rotation.
This recipe is a lot easier than I first thought and can be modified as you and your family like.
DIY sausage rolls are really open to your imagination and available flavours. I really liked the added lick of smoke that the Kamado provided.
Especially in this case as I used the shells from our Christmas pistachios. What an amazing smoke smell.
Kamado Sausage Rolls
Ingredients
- 500g Beef mince
- 2 Carrots, peeled and grated
- 1 Capsicum finely chopped
- 1 Onion finely chopped
- 1 Egg lightly beaten
- 1 handful of finely chopped Shallots
- 1 tablespoon fresh chopped Basil
- 1 teaspoon thyme
- 1 tablespoon of Mixed dry herbs and spices
- Salt to taste ( around 1 teaspoon is a good start)
- Pepper to taste ( around 1 teaspoon is a good start)
- Puff pastry
- Sesame Seeds to sprinkle over the top (optional)
Method
Mix everything together in a large bowl
Cut the puff pastry sheets in half
Form a “sausage” shape of the mince mixture along the long edge of the pastry pieces.
Roll, tucking the overlap underneath.
Cut into an appropriate size, in my case I cut into thirds.
Place the completed rolls on a lined baking tray.
Brush lightly with a milk wash, to help brown the pastry
Bake in the Kamado for ~ 40 minutes
Dome temperature of the Kamado should be around ~ 220C [428F]
To bake in the Kamado you will need to have your deflectors in the middle position on the x-rack. This gives you some protection to the pastry and allows for some good airflow.
Turn that simple beef mince into a delicious family meal or party snack. The added smoke really elevates the flavour of these sausage rolls to a whole new level.
Till next time…
Joe On !!
Kamado Sausage Rolls
Kamado Sausage Rolls
Are you looking for a quick and easy recipe for homemade sausage rolls with that added Kamado awesomeness? Here is a quick and easy recipe that will please the entire family.Beef mince is a staple in our house and I am sure it is very common in the majority of red meat-eating households. In our house, we tend to fall into a routine and make the same cycle of beef mince dishes. Tacos, spaghetti, lasagna, burgers and such. As nice as these are it is always nice to add something different to the menu rotation.This recipe is a lot easier than I first thought and can be modified as you and your family like. DIY sausage rolls are really open to your imagination and available flavours. I really liked the added lick of smoke that the Kamado provided.Especially in this case as I used the shells from our Christmas pistachios. What an amazing smoke smell.Ingredients
- 500 g Beef mince
- 2 Carrots peeled and grated
- 1 Capsicum finely chopped
- 1 Onion finely chopped
- 1 Egg lightly beaten
- 1 handful of finely chopped Shallots
- 1 tablespoon fresh chopped Basil
- 1 teaspoon thyme
- 1 tablespoon of Mixed dry herbs and spices
- Salt to taste around 1 teaspoon is a good start
- Pepper to taste around 1 teaspoon is a good start
- Puff pastry
- Sesame Seeds to sprinkle over the top optional
Instructions
- Mix everything together in a large bowl
- Cut the puff pastry sheets in half
- Form a “sausage” shape of the mince mixture along the long edge of the pastry pieces.
- Roll, tucking the overlap underneath.
- Cut into an appropriate size, in my case I cut into thirds.
- Place the completed rolls on a lined baking tray.
- Brush lightly with a milk wash, to help brown the pastry
- Bake in the Kamado for ~ 40 minutes
- Dome temperature of the Kamado should be around ~ 220C [428F]
- To bake in the Kamado you will need to have your deflectors in the middle position on the x-rack. This gives you some protection to the pastry and allows for some good airflow.
